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Recipe: Gulkand Dry Fruit Barfi

Around six months back, I brought a tub of Gulkand which is a kind of rose jam. To be honest, I was intrigued by its smell and texture and so decided to buy it. It was lying in my fridge all this time and I was wondering if I could do something with it for Diwali when I chanced upon this recipe from Archana’s Kitchen.

I made this recipe almost as it is mentioned on the page and it turned out more like a fudge rather than a barfi.It does not have any added sugars to it, with all the sugars coming from the dry fruit and the gulkand.

Gulkand Dry Fruit Barfi

Ingredients:

2 cups dry figs (anjeer), chopped

2 cups dates, chopped

1/2 cup almonds

1/2 cups cashew nuts

1/2 cups walnuts

1/4 cup pistachios

1/2 cup raisins

2-3 tbsps gulkand

1/4 tsp nutmeg powder

1 tbsp ghee

Method:

Soak the chopped figs, dates and raisins separately in bowls of water and let them soak for around 30 minutes.

Strain the water from the dates, figs and raisins and grind them to a smooth paste. I added some water as my mixer was not a very strong one, but if you can do this without adding water, that is better.

In a food chopper, chop the cashew nuts, almonds, walnuts and pistachios into small pieces and keep aside.

Grease a tray with some ghee or butter and keep aside.

In a non-stick pan, heat the ghee and when the ghee gets warm, add the fig, dates and raisins paste and mix well and saute it for a while.

Now add the chopped nuts, gulkand and nutmeg powder and combine well.

Stir well for a couple of minutes until the mixture starts to leave the sides of the pan.

Once this happens, pour the mixture into the greased tray and level it well.

Cover the tray and when the mixture is cool, keep it in the fridge for around 30-45 minutes to firm up.